Layers of creamy vegan mango mousse paired with fresh delicious pieces of mango!
Coconut Cream - Trader Joe's Can Coconut Cream works great for making coconut whip cream, but does have a few more ingredients compared to Thai Kitchen brand full-fat coconut milk (which has no preservatives). Depending on your preference, both work just as well, just be sure to use TWO cans if you decide to go with Thai Kitchen full-fat coconut milk so that you have plenty of coconut cream (the thicker more solidified part).
Ratios - Be sure you have ~2.5 cups coconut whip cream and ~2 cups mango puree before you fold them together to make the mousse. If your amounts vary significantly from this, it may affect texture and taste.
Sugar - I prefer using powdered sugar for this recipe, but if you are looking for a no-refined sugar option, you can use pure maple syrup instead of the powdered sugar. If using maple syrup, it may affect the consistency of the mousse slightly since you are adding additional liquid into the mix, but this option should still work fine with this mousse.